Tomato and eggplant curry with black mustard

Ingredients

• 8 Sicilian eggplants or 5 medium regular eggplants (see Note)
• 6 tbsp mustard oil
• 1 tbsp black mustard seeds (yellow can be used instead)
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp nigella seeds
• 2 long dried red chillies
• ½ red onion, diced
• 3 cloves garlic, minced (optional)
• 10 curry leaves
• 4 tomatoes, chopped
• 1 tsp caster sugar
• 1 tin chickpeas, drained
• Rice or naan, to serve

Instructions

1. Cut into the eggplant into 2.5 cm cubes. Place 3 tablespoons of the mustard oil in a large heavy-based pan, and heat until just smoking. Add the eggplant and fry for 5-6 minutes, or until browned
2. Remove from the pan and set aside on kitchen paper or baking paper. Add the remaining oil and then black mustard seeds, cumin seeds, fennel seeds, nigella seeds and dried chillies. Cook for a few seconds. Add the onion and, if your pan is too hot, a splash of water, then fry for a few minutes until they begin to colour around the edges.
3. Add the garlic (if using) and curry leaves and cook for 10 seconds before adding the tomatoes. Cook for 7 minutes. Add the sugar and cook for a minute before adding back in the cooked eggplant. Add the chickpeas with 50 ml of water and cook, covered, for a further 5 minutes.
4. Serve with naan and/or rice.

Note

Sicilian eggplants are a rounder, firm-fleshed eggplant, often with a lighter purple colour than some other varieties.